chicken
dumplings
egg noodles
rotisserie chicken
pasta
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Rotisserie Chicken Dumplings with Egg Noodles By Rachael

How To Make Rotisserie Chicken Dumplings with Egg Noodles By Rac…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

This twist on the classic comfort food uses rotisserie chicken as a shortcut. Dill and lemon give the creamy sauce a fresh, tangy flavor — and Rach sneaks in some green veg too.

Ingredients

  • 1 rotisserie chicken, skin and bones removed, meat chopped or pulled
  • About 1 ¼ cups homemade breadcrumbs or panko
  • ½ cup whole milk or cream
  • 2 eggs
  • Salt and white pepper or fine black pepper
  • About ⅛ teaspoon grated nutmeg
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus some to pass at the table
  • 1 handful parsley, finely chopped (plus more for finishing)
  • 2 cloves garlic, grated or pasted
  • 1 teaspoon granulated onion
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 quart chicken brodo or broth or stock
  • 1 small escarole, thinly sliced
  • 12-16 ounces wide egg noodles
  • 2 tablespoons butter
  • 1 small lemon or Meyer lemon, juiced
  • 1 small handful dill, chopped
  • A small bunch chives, chopped

Yield

Serves: 4-6

Preparation

Bring a few quarts of water to a boil for pasta.  

Place the chicken in a food processor and finely chop. Place in a bowl and make a well, add breadcrumbs, milk, eggs, salt and pepper, nutmeg, cheese, parsley, garlic, onion and EVOO. Roll the meat into balls, about 2 inches. Heat stock in a deep skillet, and when it boils, add dumplings and simmer 12-15 minutes. Wilt in escarole.    

Salt boiling water. Cook pasta about 5 minutes, reserve a half cup of starchy water, drain and add pasta back to pot. Add butter to toss, season with salt. Add lemon juice to dumplings and greens. Arrange the egg noodles in a large bowl and gently combine with the dumplings and greens and their sauce. Use the starchy water to moisten pasta if necessary. Top the noodles with cheese and herbs to serve.